preparation

• Place the asparagus in a baking dish. Always next to each other. Cover them with some olive oil and place the thyme sprigs between the asparagus. Place them in a preheated oven at 200 degrees for about 25 minutes. Check yourself in between by sticking a knife in an asparagus to see how cooked they are already. They come out less soft than when you cook them, but I think that’s just perfect.
• Drain the lima beans and put them in a food processor. Toast the cumin seeds in a dry frying pan until they smell delicious. Add them to the lima beans. Add salt and pepper and squeeze the lemon and pour in the juice as well. Grind it all into a delicious lumpy puree. And taste for yourself whether you might need a little more pepper, salt or lemon juice.
• Toast the hazelnuts in a frying pan. Take them out. Now fry the sliced spring onion in some olive oil until nice and soft. Put them in a food processor, together with the hazelnuts, parsley, apple cider vinegar, garlic and some salt and pepper. Grind it well together but make sure that the hazelnuts still remain nice and crunchy.
• For serving you can look at the photo. First the lima bean puree, then the asparagus and the hazelnut pesto on top.